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Ancho Pasilla Sauce recipe
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To make Ancho Pasilla Sauce you will need
Ingredients
| 3 | | Dried ancho chilies*; (about 2 ounces) | | 4 | | Dried pasilla chilies*; (about 1 1/2 ounces) | | 1 1/2 | cups | Fresh orange juice | | 3 | | Garlic cloves | | 2 | tablespoons | Olive oil | | 3/4 | teaspoons | Salt |
Instructions
Heat a dry griddle or heavy skillet over moderate heat until hot but not
smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a
few seconds one each side to make more pliable. Wearing rubber gloves,
remove stems, seeds, and veins. In a blender puree chilies with remaining
ingredients until completely smooth. Sauce may be made 2 days ahead and
chilled, covered.
Yield: 2 cups
Enjoy your Ancho Pasilla Sauce
How much is in a cup?
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Sat 12 Jul 2008
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